- 80 gm unsalted butter
- 2 tbsp extra-virgin olive oil
- 1 large Spanish onion, roughly chopped
- 4 green onions, including tops, finely chopped
- 1 lemon, finely grated rind only
- 2 tsp dried mint
- 300 ml dry white wine
- 600 gm fresh podded peas (1.5kg unpodded)
- 2 litres chicken stock (8 cups)
- 1 tsp caster sugar
Mint and guanciale garnish
- 250 ml vegetable oil, for frying (1 cup)
- 20 spearmint leaves
- 1 tbsp olive oil
- 250 gm guanciale (see note) or pancetta, finely diced
- 1Melt butter and olive oil in a large saucepan over medium heat, add onion, green onions, lemon rind and dried mint and sauté for 5 minutes or until soft. Add wine and cook for 5 minutes or until beginning to thicken, add peas and stock and stir to combine. Add sugar and season with sea salt and freshly ground black pepper, then bring to the boil and simmer for 10-12 minutes. Process in a food processor in batches until smooth then reheat and adjust seasoning if necessary.
- 2For mint and guanciale garnish, heat vegetable oil in a small saucepan over high heat to 180C and deep-fry mint leaves for 1-2 minutes or until crisp. Remove and drain on absorbent paper and set aside. Heat olive oil in a frying pan over medium heat, add diced guanciale and sauté for 7-10 minutes or until golden brown. Remove and drain on absorbent paper. Serve soup scattered with fried mint and guanciale.
Note Guanciale is cured pork cheek, available from Italian delicatessens and butchers.